Brewery restaurant with one of the smallest brewing systems in Franconian Switzerland. Be there and participate as authentic Franconian beer is handcrafted. Our brewmaster, Mike Schmitt, and his team will introduce you to the secrets of true brewing artistry. The seminar is a full-day event covering the entire brewing process from start to finish, including milling, mashing, lautering, spent grain extraction, boiling, and pitching the wort. A traditional Bavarian white sausage breakfast is served in the morning, followed later in the day by Schäuferla (roast pork shoulder) in dark beer sauce with dumplings.
We are particularly proud of this: Nikl Zwickl - light unfiltered lager - Our beers are particularly well tolerated due to the long storage time of 6 weeks
..
..
Our brewery restaurant opens by appointment and for events. The Pretzfelder Keller is open daily from Easter until mid-October. Current opening hours: www.pretzfelderkeller.de
